Miso-glazed Baby Aubergines Recipe
Combi ovens (ovens that have the option to cook with steam) have been a key set up for many chefs and bakers since the ‘80s.
- 20 baby aubergines
- 2 tbsp of vegetable oil
- 1/2 lime, cut into wedges, to serve
- 2 spring onions, finely sliced, to serve
- 4 sprigs of coriander, leaves picked, to serve
- 1/2 red chilli, finely sliced, to serve
- chilli oil, to serve
- 3 tbsp of white miso
- 2 tbsp of honey
- 1 tbsp of light soy sauce
- 1 tbsp of mirin
- 2 tsp rice wine vinegar
- 1 tbsp of toasted sesame oil
- 1 garlic clove, finely grated
- 1 tsp ginger, finely grated
- 1 tsp sesame oil
- 2 tbsp of black sesame seeds
- 1 tbsp of white sesame seeds
- 30g of panko breadcrumbs
- 1 pinch of chilli flakes
- Preheat the oven to 200°C – if your oven has the option to steam, fill up the reservoir with water
- Turn on to a low steam setting (25% humidity). Line a roasting tray with baking paper
- Prick the baby aubergines and rub with the vegetable oil. Season with salt and pepper and arrange on the tray in a single layer. Roast for 20 minutes until the flesh is soft and the edges begin to colour
- For the miso glaze, whisk together all the ingredients in a bowl, adding a splash of water to loosen to a thick consistency, if needed
- For the black sesame crunch, heat the sesame oil in a small frying pan over a medium heat. Toast all the ingredients with a pinch of salt for 2-3 minutes until golden, then transfer to a tray and set aside
- Remove the aubergines from the oven and generously brush with most of the miso glaze. Return to the oven for 8-10 minutes, until sticky and caramelised, checking regularly
- Roll each sticky aubergine in the sesame crunch and arrange on a platter
- Loosen the remaining glaze with a little warm water and drizzle over the aubergines. Garnish with sliced spring onions, coriander leaves and the chilli. Drizzle with a little chilli oil and serve with lime wedges
Today, home cooks also have access to the tech. Low humidity (25%) – which can be achieved with AEG’s SteamCrisp oven function – is great for cooking vegetables like whole roasted aubergines because it uses steam to keep the flesh juicy and soft at the beginning of cooking, followed by a dry heat to caramelise a glaze or sauce towards the end of cooking. These miso-glazed baby aubergines are coated in sesame and panko breadcrumbs to maximise those contrasting textures.
For the miso glaze, whisk together all the ingredients in a bowl, adding a splash of water to loosen to a thick consistency, if needed For the black sesame crunch, heat the sesame oil in a small frying pan over a medium heat.
Toast all the ingredients with a pinch of salt for 2-3 minutes until golden, then transfer to a tray and set aside Remove the aubergines from the oven and generously brush with most of the miso glaze.
Return to the oven for 8-10 minutes, until sticky and caramelised, checking regularly Roll each sticky aubergine in the sesame crunch and arrange on a platter
Loosen the remaining glaze with a little warm water and drizzle over the aubergines. Garnish with sliced spring onions, coriander leaves and the chilli.
Drizzle with a little chilli oil and serve with lime wedges
